Ingredients with Measurements:
- 8 slices of Prosciutto di Sauris
- 1 cup pitted black olives
- 2 cloves garlic, minced
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the olives, garlic, capers, lemon juice, and olive oil until it forms a coarse paste.
2. Season with salt and pepper to taste.
3. Lay out the slices of Prosciutto di Sauris on a serving platter.
4. Spoon the olive tapenade over the Prosciutto di Sauris.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 20g
- Carbohydrates: 4g
- Protein: 5g
Substitutions for ingredients:
- Kalamata olives can be substituted for black olives.
- Red wine vinegar can be substituted for lemon juice.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the olive tapenade for added flavor.
- Use the olive tapenade as a spread on crostini or crackers.
Tips and tricks:
- Make the olive tapenade ahead of time and store it in the refrigerator until ready to use.
- Serve the Prosciutto di Sauris and olive tapenade with a side of crusty bread.
Storage instructions:
- Store any leftover olive tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Arrange the Prosciutto di Sauris and olive tapenade on a wooden cutting board for a rustic presentation.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the olive tapenade is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Store any leftover Prosciutto di Sauris and olive tapenade in the refrigerator for up to 3 days.
Food history:
- Prosciutto di Sauris is a type of cured ham that comes from the Friuli-Venezia Giulia region of Italy.
Flavor profiles:
- The Prosciutto di Sauris is salty and savory, while the olive tapenade is tangy and briny.
Serving suggestions:
- Serve as an appetizer or as part of a charcuterie board.
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Region: Italian